Originally Posted by p106_peppy
I find it funny that many of you bash store bought cakes, yet use cake mixes.
I don't think it is so odd....I think it is odd that I can eat a so-called "fabulous" cake (according to the neighbors) from a supermarket that tastes like a "grainy shortening stomach bomb"....yet I can make a better cake with a box of Betty Crocker and a good buttercream.
Let's face it...a yellow cake is pretty much a yellow cake. This cake that I had yesterday? Well - imagine if you had a whole recipe condensed into 1 3" high layer....that's how dense this thing was!
As for icing...I have NO problem being a complete snob there...especially since I make my bc from scratch....and most of the time it is not the quick bc but the cooked pastry cream/bc. The icing I had yesterday...I SWEAR they must have ran out of powdered sugar and just used regular sugar. I felt like I was eating a sand box!
What I hate about store icings (although most whipped cream store icings are fabulous) is when they use all shortening icings. Nothing turns my stomach more than feeling like I am eating straight Crisco! Then again- that is also why I won't buy things like stuffed chicken breasts at the meat counter at the supermarket....most supermarkets use shortening in their stuffing and I can always taste that!